Aims: To determine the effect of roasted soybean flour substitution on the chemical and sensory properties of maize flour snack (Aadun). Study Design: Multiple comparison test was performed on the data obtained using Duncan test Place and Duration of Study: Samples were prepared...
Open access
Research Article10.9734/afsj/2021/v20i130256
Honey is a sweet substance made by bees using nectar from flowers. Honey is of different types, but the Apis mellifera is the one most commonly used, consumed by people and collected by bee keepers. The flower from which bees gather nectar, determines the colour, chemical composi...
Open access
Research Article10.9734/afsj/2021/v20i130253
Célestin K. C. Tchekessi, Jultesse S. B. Banon, Arthur Fagbohoun, Tchouaib Aguenou, Akim Bouraima, Pivot S. A. Sachi, Roseline T. M. Bleoussi, Anayce A. M. Djogbe, Karl T. Assogba, Paulin Azokpota & Innocent P. Bokossa Yaou·Asian Food Science Journal·2021
Aims: This study aims to evaluate the microbiological, physicochemical and sensory qualities of beverages sold on the market in Benin. Study Design: The biological material used consisted mainly of beverage samples (126) collected at random from three wholesalers at the points o...
Open access
Research Article10.9734/afsj/2021/v20i130252
Cereal butter were made from sunflower, pumpkin, garden cress, corn, rye and peanut butter served as control. Chemical, physical, microbiological, textural and sensory evaluation of cereal based butter poduced from different types of cereal were analzed using a standard method. P...
Open access
Research Article10.9734/afsj/2021/v20i130251
Aim: To quantify the Trypsin Inhibitory Activity (TIA) and Alpha - Amylase Inhibitory Activity (AIA) in legume varieties with effect of cooking. Study Design: Seeds of twelve legume varieties grown in Complete Randomized Block Design (CRBD) in experimental field conditions were u...
Open access
Research Article10.9734/afsj/2021/v20i130248
Stephen N. Onteri, Anselimo O. Makokha, Beatrice Nyanchama Kiage Mokua & Philip Ndemwa·Asian Food Science Journal·2021
Aims: Iodine plays a key role in thyroid hormone production and functioning. Inadequate iodine intake results in iodine deficiency (ID) which impairs the normal functioning of the thyroid. The deficiency is responsible for damage to brain development, growth retardation, cretinis...
Open access
Research Article10.9734/afsj/2021/v20i130249
Nasir Ahmed Khan, Waqar Ahmed, Muhammad Aslam Khan, Owais Yasin, Suhail Asad & Shahzad Munir·Asian Food Science Journal·2021
Cultivation of edible fungi (mushrooms) is a useful method for bio-conservation in the agriculture industry. For the better production of mushrooms, we used the agricultural waste material as a substrate for the cultivation of mushrooms. After mushroom harvesting, these substrate...
Open access
Research Article10.9734/afsj/2021/v20i130250
Ayéméné Cédrick Ardin Koménan, Bio Sigui Bruno Bamba, Joëlle-Annabelle N’gouin, Marie Stella Hermance Akré & Yadé Réné Soro·Asian Food Science Journal·2021
Onion (Allium cepa L.) is a rich source of constituents that are beneficial to human health. However, the short shelf life of these vegetables are a major cause of postharvest losses during peak harvesting season. Drying is one of the most convenient technologies for shelf stable...
Open access
Research Article10.9734/afsj/2020/v19i430247
Aims: To evaluate the chemical, microbiological, physico-chemical and sensory properties of fruit juice produced from blends of soursop, mango and watermelon. Study Design: The data obtained were analyzed using statistical package for social science (SPSS) version 20. The mean an...
Open access
Research Article10.9734/afsj/2020/v19i430246
Nusrat Jahan, Md. Rabiul Hossain, Muhammad Kamal Hossain, Md. Rashadul Alam & Shimul Das·Asian Food Science Journal·2020
Aims: The present study was planned to assess the sedative and anxiolytic efficacy of Amaranthaus tricolor L methanolic extract in vivo. Place and Duration of Study: Department of Pharmacy, between January 2018 and August 2018. Methodology: In this experiment, the crude extract o...
Open access
Research Article10.9734/afsj/2020/v19i430245
Aims: To determine the chemical composition of serendipity berry (Dioscoreophyllum cumminsii) and miracle fruit (Thaumatococcus daniellii). Study Design: The mean and standard deviation of the data obtained were analyzed. Place and Duration of Study: Samples were prepared in Dep...
Open access
Research Article10.9734/afsj/2020/v19i430244
M. S. Suhas, Nagendra S. Kamath, P. Koushik, Vasudeva Singh & R. Somashekar·Asian Food Science Journal·2020
Aim: This study aims to establish structure-property relation of the varieties of millets grown in Karnataka. Study Design: Seven different varieties of millets were collected from the farms in Chitradurga district from the state of Karnataka in India. Place and Duration of Study...
Open access
Research Article10.9734/afsj/2020/v19i430243
The quality and safety aspects of two commercially important species Macrobrachium rosenbergii and Harpodon nehereus were evaluated on this study by examining organoleptic properties, proximate composition, total volatile base-nitrogen (TVB-N) and tri methyl amine-nitrogen (TMA-N...
Open access
Research Article10.9734/afsj/2020/v19i330242
Aim: This study was aimed to compare the performance of different substrates and mother culture materials on yield and yield parameters of oyster mushroom (Pleurotus ostreatus). Study Design: This is an experimental study following Complete Randomized Design (CRD). Place and Dura...
Open access
Research Article10.9734/afsj/2020/v19i330241
Chemical composition of three different eggplant fruit species was studied using standard methods. Solanum aethiopicum, Solanum melongena and Solanum macrocarpon fruit species were used as samples. Results obtained showed high moisture, phytate and oxalate contents in the investi...
Open access
Research Article10.9734/afsj/2020/v19i330239